LAS CALENITAS

Name: LAS CALENITAS
Address: 3887 NW 107 AVE UNIT 105, DORAL, FL, 33178, US
Rating: 0

3887 NW 107 AVE UNIT 105, DORAL, FL 33178

License #2335851

🌮 Mexican/Latin ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 21, 2026 · 16 findings · 2 critical

Routine - Food

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Quick take

LAS CALENITAS in DORAL currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on September 21, 2026. Across those visits, inspectors documented 146 total violations — 22 critical, 34 major, 90 minor.

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The latest inspection on September 21, 2026 shows 16 observation rows: 2 critical, 7 major, and 7 minor.

Official recordInspection data quality

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Inspection coverage

90%

Inspector notes

130

Coverage note

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F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

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Official DBPR inspection report ↗

Inspector notes not available yet — showing violation categories below.

Disposition: Warning Issued
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
Employee personal beverage container in food prep area; employees handling food or clean equipment without washing hands first or after touching soiled surfaces.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
No chemical test kit available for the sanitizer in use; dishmachine maintenance issues, label residue on cleaned containers, lime scale buildup.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
Handwash sink water not at the required minimum 85°F, no hot running water at three-compartment sink, or insufficient water pressure.
Standing water in coolers, leaking pipes, missing vacuum breakers on mop sinks or hose bibbs, plumbing in disrepair.
Standing water in coolers, leaking pipes, missing vacuum breakers on mop sinks or hose bibbs, plumbing in disrepair.
Handwash sinks used for non-handwashing purposes, blocked, or missing soap, paper towels, or signage.
Handwash sinks used for non-handwashing purposes, blocked, or missing soap, paper towels, or signage.
Lights in food prep, storage, or warewashing areas missing protective shields, or insufficient foot-candles of lighting in required areas.
CO2/helium tanks not adequately secured, no Heimlich/choking sign posted, plan review not submitted for renovations, latest inspection report not available.
No proof of state-approved employee training; employee training expired or not available; no certified food manager on duty when required.

Specific inspector observations for this inspection are in the official DBPR report at myfloridalicense.com.

Disposition: Warning Issued
[32-12-6] Covered waste receptacle not provided in womens bathroom. Observed at womens bathroom no trash receptacle with lid.
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed Dishwasher (Chlorine 10ppm) at warewashing area no sanitizing properly.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee drinks in reach in cooler at cook line not separate from tcs food.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed several employees engaging in food preparation wearing watches and bracelets. Observed employees
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers on shelf over three compartment sink wet nesting.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth at cook line under orange cutting board.
[22-16-4] Reach-in cooler /Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelf at walk in cooler soiled with mold like substance.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed in reach in cooler at cook line, standing water.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed a working container of sugar at front counter coffee station not labeled.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink splitter.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed in handwashing sink at front counter a soiled coffee mug and spoon.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sink at cook line. Employee provided paper towels during inspection.
[31B-03-4] No soap provided at handwash sink. Observed no soap at handwashing sink at front counter.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine at front counter soiled with mold like substance.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed holes in ceiling tiles over convection oven at kitchen area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents at kitchen area soiled with debris.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers at ware washing area drying rack wet nesting.
[14-11-5] Equipment in poor repair. Observed gasket at reach in cooler at cook line torn.
[36-17-5] Floor tiles missing and/or in disrepair. Observed floor tiles in disrepair at ware washing areas.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket at reach in cooler at cook line soiled with food debris.
[22-16-4] Reach-in cooler / Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves at walk in cooler soiled with mold like substance.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed SOUP (47F - Cooling) at walk in cooler, as per manager prepared the night prior.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed SOUP (47F - Cooling) at walk in cooler, as per manager prepared the night prior.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed aplastic container in handwashing sink at front counter. Manager removed item.

Disposition: Met Inspection Standards
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at cook line.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee doing food preparation while wearing a watch.
[14-11-5] Equipment in poor repair. Observed reach-in cooler gasket at cook line in disrepair and cooking range missing a leg at cook line.
[36-17-5] Floor tiles missing and/or in disrepair. Observed floor tiles in front of three compartment sink in disrepair.
[33-15-4] Garbage can located outside has no lid.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at walk-in freezer and bottom of cooling unit at walk-in cooler.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave at entrance to kitchen soiled.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer at reach-in cooler at front counter under juicer.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at male and female bathrooms.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk-in cooler and reach-in coolers gaskets soiled at cook line and preparation area.
[08B-12-5] Stored food not covered. Observed raw pork, sausage, and ham uncovered at reach-in cooler at cook line.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed containers of sugar and salt not labeled with common name at cook line.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker at mop sink splitter.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand washing sink at kitchen block with metal lid. Metal lid was removed.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand washing sink at kitchen with food debris at bottom.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed hand washing sink at kitchen. Paper was provided.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[31B-03-4] No soap provided at handwash sink. Observed hand washing sink at kitchen and front counter. Soap was provided.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Juan, Daniela, and Dulier with no proof of food handlers training at time of inspection.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed inside rice container at dry storage area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents at front counter soiled.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at cutting at entrance to kitchen.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed staff doing food preparation with no hair restraint at front counter.
[14-11-5] Equipment in poor repair. Observed gaskets in disrepair at reach-in cooler at cook line and reach-in cooler next to three compartment sink.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed floor of dry storage area soiled with food debris.
[36-17-5] Floor tiles missing and/or in disrepair. Observed tiled infront of three compartment sink in disrepair.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed at cooling unit fan guard inside reach-in freezer.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided person in charge with choking poster via email.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer at reach-in cooler at front counter under coffee machine and unit at across from cook line.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at both bathrooms.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk-in cooler gaskets soiled and gaskets at all reach-in units at kitchen area.
[08B-12-5] Stored food not covered. Observed cooked shredded chicken and cooked pork rinds not covered inside reach-in cooler at cook line. Chef started to cover products.
[38-04-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Observed no lights inside walk-in cooler.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed containers of sugar and salt not labeled with common name at cook line.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Stuffed potatoes (128 - Hot Holding) at hot holding box at front counter. As per employee, 1 hour. Heat increased on hot holding equipment.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker on splitter at mop sink.
[53A-07-6] No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test strips.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[05-08-4] No probe thermometer provided to measure temperature of food products.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Juan and Melvin, employees for more than 60 days, with no proof of training.
[31B-03-4] No soap provided at handwash sink. Observed at hand washing sink near three compartment sink and at front counter. Soap was provided for hand washing sink near three compartment sink.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked shredded chicken at reach-in cooler at cook line not date marked. As per chef, made two days ago. Coached chef on correct procedure.

Disposition: Warning Issued
[50-09-4] Current Hotel and Restaurant license not displayed. Operator printed the license.
[29-18-4] Drain cover(s) missing next to three compartment sink.
[36-01-4] Floor not cleaned when the least amount of food is exposed throughout cook line.
[08B-36-4] Food stored in a location that is exposed to splash/dust. Observed cooked soup, cooked beans, cooked chicken at shelves rack next to hand was sink exposed to splash. Operator moved the shelves rack to the walk in cooler.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tong stored on oven door. Operator removed the tongs.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed two wet wiping towels under cutting board at preparation area. Operator removed the towels.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding units located opposite of cook line.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees at front counter.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled.
[16-46-4] Old labels stuck to food containers after cleaning. Observed old labels on chicken soup at walk in cooler.
[38-04-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw ribs, raw beef, raw whole fish and raw hamburgers thawed at room temperature. Operator moved the products to the walk in cooler.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Observed a box of plantains stored over cooked soup and cooked beans at shelves rack next to hand wash sink. Operator removed the box of plantains.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0 ppm). Operator started to sep up the three compartment sink to sanitize.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0 ppm).
[12A-18-4] Employee dried hands with gloves on apron/soiled towel after washing.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils in standing water at 88°F next to grill.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed corn stored inside of thank bags at walk in freezer.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef stored over French fries at walk in freezer. Operator started to relocate the products.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw beef stored over raw pork at walk in cooler. Operator started to relocate the products.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee put raw beef at the grill with gloves and then touching single service article. Operator was coached that the gloves need to be discarded, wash hands and used new gloves. Operator discarded gloves and wash hands.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pork belly (92 F - Hot Holding) at steam table. As per operator for less than 1 hours. Operator started to reheat the products.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed sponge stored inside of hand wash sink front counter.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee Melvin and Julian hired 6 months ago no proof of required state training.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed new employee no food employee reporting agreement.
[31B-03-4] No soap provided at handwash sink preparation area. Operator provided the soap.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels cook line.